10 TBL Butter, room temperature
½ cup Granulated Sugar
¼ tsp Salt
1 Large Egg
2 cups All Purpose Flour
Makes 2- 9 -inch crusts
Place the butter in the bowl of a stand mixer and beat until smooth with the paddle attachment. While mixer is running on low, gradually add the sugar and salt. Mix for 2-3 minutes, scraping down a few times, until the sugar and butter are well combined. Add the egg and mix well. Turn the mixer off and add the flour all at once. Turn the mixer back on low and mix until all the flour is absorbed and a smooth dough forms.
Divide the dough into 2 equal portions. Flatten the dough into discs and wrap well with plastic film. If using the same day, refrigerate the dough for at least 30 minutes, , and allow to rest for 5 minutes before rolling out.
Roll the dough to 9.5 – 10 inches in diameter. Lift the dough onto your pie plate, press into place and crimp the edges.
Fill the prepared pie shell with filling and bake according to filling instructions.
Dough may be refrigerated overnight or frozen up to 30 days for future use. Thaw frozen dough overnight in the refrigerator the day before you plan to use. Rest dough at room temperature for 5-10 minutes before rolling.